AI-generated imageFrench Pitted-Cherry Vanilla Clafoutis
A French baked cherry custard-style dessert, cut into six slices.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Preheat oven to 190°C. Butter a 25 cm ovenproof dish with 25 g butter, and spread 350 g washed, completely pitted cherries in one layer.
- 02
Blend three eggs, 240 ml milk, 60 ml cream, 100 g sugar, 70 g flour, 5 ml vanilla and 1 g salt until smooth. Do not taste raw batter.
- 03
Pour batter over cherries and bake 20 minutes at 190°C. Carefully sprinkle remaining 20 g sugar and bake another 25–30 minutes until golden and the center is set.
- 04
Check the center with a skewer; no wet raw batter should cling. Let rest 20–30 minutes and slice into six portions.
Before you cook
Contains egg, milk (including cream and butter) and wheat. Remove every cherry pit and never taste uncooked egg-and-flour batter. Bake until the center is set, checking that the egg custard reaches at least 71°C/160°F. Refrigerate leftovers within two hours at 4°C/40°F or colder.
Allergens: egg, milk, wheat
Image & source credits
AI-generated image.
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